Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook for 5–7 minutes until golden-brown and fork-tender. Transfer to a plate and set aside.

In the same skillet, cook ground beef over medium-high heat for 5–6 minutes until browned. Drain excess fat.

Add diced onion and minced garlic to the skillet with ground beef. Sauté for 2–3 minutes until onions are translucent.

Sprinkle in taco seasoning and pour in beef broth or water. Stir and simmer for 3–4 minutes until sauce thickens.

Return potatoes to the skillet, gently fold in corn and black beans. Heat through for another 2–3 minutes.

Taste mixture and season with salt and pepper as needed.

Divide the beef and potato mixture among bowls and top with cheddar cheese, sour cream, and salsa. Garnish with avocado and cilantro.

Serve with lime wedges on the side and optional tortilla chips for crunch.